What texture are you going for? BBQ experts love a bite through even though everyone else at the BBQ seems to love falling off the bone.
What's your actual preference?
Firm or falling off the bone?
Charred vs. glazed could be a whole separate conversation.
by TalkingPundit
24 Comments
I prefer them a little firm and charred
I like a little more colour on my ribs personally
Did you boil these?
Little more burnt on the tips
After 11 hours
Fall off the bone is my preference for texture. For color, I want mahogany.
I think it’s 200 , 212 or 220° is the temp you are looking for where the ribs are most tender.
I use the bend test.
Bend test.
I normally run at 250-275°, 2:1 Apple:Cherry, no wrap, cherry coke + bourbon spritz after the first hour, and it’s usually done near the four or five hour mark. Time depends on the thickness. If I know they’re getting close, I do apply very light sauce and let it bake on. There’s a local butcher that makes a habanero cherry sauce. Oh, and I use some generic rub that I like. I forget the name – from same butcher shop.
I’d prefer it glazed and fall off the bone without any char.
But from the bbq mine always come off with char and not fall of the bone (though it’s close).
Reminds me to get my new spareribs ready.
I aint gonna do the 3 2 1 anymore. Guess that is for ribs which are extremely thick.
I like the easy bite through over fall off the bone. Meat isn’t as dried out.
8-10 hours. I don’t cover/wrap. I like them a bit dryer so it works out
200-205 worked for me.
Where’s the bark? No evidence of grill can be seen.
When they are done
These look awesome. Looks like you wrapped them in tin foil, which works great. You can add them back to the grill after unwrapping them to add a little bit of that grilled look and still have the flavor from the wrap.
competition rib judges say they should have a little pull back, that when you bite the rib all the meat doesnt come off and it leaves a perfect bite mark… me, I like em all lol…
Bend test. Pick ‘em up in the middle with a tongs, when the meat barely starts to crack when you do this they’re done. No sauce for me until they’re cut. Not as messy when cutting and the bark stays the right texture that way
I want a good bark and for them to pull (not fall) off the bone.
My wife wants them to fall off the bone. I prefer just before that myself but no convincing her.
I like them firm yet pulling off the bone cleanly upon biting into them.
If I’m making them I prefer them falling off the bone. If I’m just eating them and didn’t have to make them, anyway will do.
Those look about right
About a 1/4”-1/2” of bone showing 🤤
When they are ready